Fennel, olives, rosemary, and orange zest are four Provençal ingredients with punch in this Tomato Soup with Fennel. They may be used alone or combined, frequently with tomatoes.

From Bittman’s How to Cook Everything Fast Revised Edition: A Quick & Easy Cookbook

Serves 4

INGREDIENTS
3 tablespoons olive oil, plus more for garnish
1 large onion
2 cloves garlic
Salt and pepper
2 medium fennel bulbs (1 pound)
2/3 cup any olives
2 sprigs fresh rosemary
1 orange
1 tablespoon tomato paste
1 large (28-ounce) can diced tomatoes
4 cups vegetable or chicken stock or water

INSTRUCTIONS
Put 3 tablespoons olive oil in a large pot over low heat.

Trim, peel, and chop the onion; add to the pot.

Peel and mince 2 cloves garlic; add to the pot. Sprinkle with salt and pepper.

When the onion and garlic start to sizzle, raise the heat to medium and cook, stirring occasionally, until they begin to soften and color, 5 to 10 minutes.

Trim and chop the fennel bulbs, saving a few of the fronds for garnish.

Add the fennel to the pot and cook, stirring occasionally until the fennel begins to soften, 3 to 5 minutes.

Pit 2/3 cup olives if necessary; chop them up a bit.

Strip the leaves from 2 rosemary sprigs, and chop.

Grate 1 tablespoon zest from the orange; squeeze the juice into a small bowl through a strainer or your fingers to capture the seeds; then add the zest.

Add 1 tablespoon tomato paste to the pot and cook, stirring occasionally until it darkens slightly, a minute or two.

Add the olives, rosemary, and orange juice and zest and cook, stirring until fragrant, less than a minute.

Add the tomatoes and their juice and scrape any browned bits off the bottom of the pot. Add 4 cups stock or water and raise the heat to high.

When the soup comes to a boil, adjust the heat so it bubbles gently but steadily and cook, stirring once in a while until the tomatoes break down, 5 to 10 minutes.

Chop the reserved fennel fronds.

Taste and adjust the seasoning. To serve, drizzle with more olive oil and garnish with the fennel fronds.

Warm Sausage and Lentil Salad is an earthy French classic with smoked sausages, greens lentils and pungent mustard vinaigrette is custom-tailored for winter weekends in front of the fire. Updated twist: toasted walnuts add great crunch.

Serves 4

foodandwine.com

INGREDIENTS
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard, plus more for serving
6 tablespoons extra-virgin olive oil, divided, plus more for serving
Kosher salt
Pepper
2 carrots, finely chopped
1/2 small fennel bulb, finely chopped
1 1/4 pounds garlic sausages, preferably French
1 1/2 cups green lentils, preferably du Puy (10 ounces)
2 shallots, halved
3 thyme sprigs
1 bay leaf
1 cup shelled walnuts (4 ounces)
1/4 cup chopped parsley, plus more for serving

INSTRUCTIONS
In a small bowl, whisk the vinegar with the mustard. Slowly drizzle in 1/4 cup of the olive oil, whisking constantly, until incorporated. Season with salt and pepper.

In a large nonreactive pot, heat 1 tablespoon of the olive oil. Add the carrots and fennel, and cook over moderate heat, stirring occasionally, until crisp-tender, about 8 minutes. Place the vegetables on a plate.

In the same pot, heat the remaining 1 tablespoon of olive oil until shimmering. Add the sausage, and cook over moderate heat, turning occasionally, until browned, about 8 minutes. Add the lentils, shallots, thyme, bay leaf, and 5 cups of water; bring to a boil. Cover and simmer until the sausage is cooked through, about 10 minutes. Using tongs, remove the sausage to a work surface. Cover and cook the lentils until tender, about 15 minutes.

Meanwhile, preheat the oven to 375°. Spread the walnuts on a small rimmed baking sheet, and toast until browned, 8 to 9 minutes, tossing once halfway through. Let cool, and coarsely chop.

Partially drain the lentils, leaving them saucy. Discard the shallots, thyme, and bay leaf. Add the carrots and fennel to the lentils, season with salt and pepper, and toss with the vinaigrette. Thinly slice the sausage, and add to the lentils. Stir in the 1/4 cup of parsley. Top with the walnuts, sprinkle with more parsley, and drizzle with olive oil. Serve with mustard.

The expression “sciué sciué” in Neapolitan dialect refers to something done quickly, easily, and well. This delicious spaghettino recipe with fresh tomatoes and toasted breadcrumbs comes together in 10 minutes.

Serves 4

lacucinaitaliana.com

INGREDIENTS
1lb 8 OZ. grape tomatoes
12 OZ. thin spaghetti
4 OZ. breadcrumbs
1 OZ. wild (or regular) fennel, chopped
2 garlic cloves
extra-virgin olive oil
lemon
salt
pepper

INSTRUCTIONS
Bringing a pot of water to a boil.

Meanwhile, cut the tomatoes in half and brown them with 5-6 Tbsp. oil, 1 crushed garlic clove, pepper and a pinch of salt in a pan as wide as the length of the spaghetti. Cook over high heat for 3-4 minutes. Add a ladle of boiling water from the pot and crush some of the tomatoes.

Toast the breadcrumbs in another pan with oil, salt and 1 crushed garlic clove. Mix with the chopped fennel.

Add the uncooked spaghetti to the pan of the tomatoes, adding just enough boiling water to cover them. Cook for 2-3 minutes, adding water if needed, until they are cooked and the water has nearly evaporated. Finish with the breadcrumbs and grated lemon rind.